Baby Bella Mushrooms With Teriyaki Food

SAUTéED BABY BELLA MUSHROOMS

Steps:

• Start by thoroughly rinsing the baby bella mushrooms under water. Pat them dry and then thinly slice (about ¼ inch thick). If you buy pre-washed and sliced mushrooms, you can skip this step.
• In a large skillet, combine the butter and olive oil over medium-high heat. Once the butter is fully melted and the oil is hot, add in the sliced mushrooms with a good pinch of salt and freshly cracked black pepper. Cook for 5 minutes. Around this time, you'll end up with a decent bit of excess moisture in the pan from the mushrooms and this is okay.
• Add in the garlic and thyme (or other herbs if using), stir, and cook for an additional 3-4 minutes. Most of the moisture from the mushrooms should have evaporated but if not, you can drain it off. Garnish with herbs, a squeeze of lemon juice, and ENJOY!

SAUTEED BABY BELLA MUSHROOMS (& MORE RECIPES!)

Steps:

• Clean the mushrooms, then slice them. Chop the fresh thyme and oregano.
• In a saute pan or skillet, heat the olive oil over medium high heat. Add the mushrooms and cook for 2 minutes, stirring often (the mushrooms will start to release their liquid at this point).
• Add the herbs and kosher salt and pepper and cook another 4 to 5 minutes, stirring occasionally, until most of the liquid is cooked out and the mushrooms are tender. (Taste to assess doneness.)
• Turn off the heat and add lemon juice and stir. Taste and add another pinch salt as necessary.

TERIYAKI SPICY MUSHROOMS

Steps:

• In a medium saucepan combine sugar, soy sauce, vinegar, oil, red pepper, ginger and garlic powder.
• Add mushrooms and onions. Cook and stir over medium heat until heated through.